Squash season is in gear and if you have a garden you are probably looking to use up all the squash you have growing in your garden. If you don’t have a garden but love squash you will love this Summer Squash Soup recipe. You can use a combination of yellow long neck squash and zucchini squash or just one.

This crock pot Summer Squash Soup recipe will feed two adults with a small about left over.  Depending on how large of a serving you are serving. This Summer Squash soup recipe makes about 4 cups of soup.  So when wanting to make for a larger group just double or triple, whatever works for you.  I am doing low carb this Summer and this works great!  With low carb you can always sprinkle crumbled bacon, add onions, or sprinkle cheese on top.  So use your imagination, and let us know what you added.

Ingredients

1 cup cubed zucchini

1 cup cubed yellow squash

2 cups vegetable or chicken broth

1/2 cup diced onion

1 tablespoon minced garlic

1 teaspoon of sea salt

1 teaspoon ground black pepper

1 teaspoon dill weed

plus 4 ounces sour cream added at the end of cooking time.

Directions

Place all the ingredients into a 4-quart crock pot and cook for 4 hours on high or 6 hours on low.

Right before serving mix the sour cream into the hot soup.

Place a dollop of sour cream on each serving and sprinkle with dill weed and any of the other toppings you may like.